2025 Technical Specifications
Alcohol 12.7%
Residual Sugar 2.3 g/L
pH 3.26
Total Acidity 5.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Soil Granite, Clay shale
Elevation 180.0 meters
Orientation East
Estate Grown Yes
Vine Age planted 1989
Fermentation Vessels Oak Barrel, Concrete Egg, Ceramic Amphora
Pressing Method Whole Bunch
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Lees Aging 8 months
Production Details Hand-picked and whole-bunch pressed. Spontaneous fermentation, then 8 months on the lees in seasoned barrels (43%), concrete "eggs" (47%) and ceramic amphorae (10%). The wine underwent 100% malolactic fermentation and was subjected to minimal stabilization and filtration. The 2025 wine uses a new dry-farmed vineyard planted in 1989 after the vineyard used from 2014 through 2023 was uprooted.
Tasting Notes
Nose: apple pie, honey-comb, flint
Palate: freshness, richness, long finish
2024 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.9 g/L
pH 3.32
Total Acidity 5.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Region Paarl
Soil Granite, Clay shale
Elevation 180.0 meters
Orientation East
Vine Age planted 1989
Fermentation Vessels Oak Barrel, Concrete Egg, Clay Amphora
Natural Yeast Yes
Malolactic Fermentation 100%
Unfiltered Yes
Production Details Hand-picked and whole-bunch pressed. Spontaneous fermentation. Maturation in seasoned barrels (24%), concrete "eggs" (40%) and clay amphorae (36%). 10 months maturation on the lees. The wine was subjected to minimal stabilization and filtration.
Tasting Notes
Nose: apple pie, honey-comb, flint
Palate: freshness, richness
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.7 g/L
pH 3.38
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Soil Decomposed granite, Clay shale
Vine Age planted 1982
Fermentation Vessels Oak Barrel, Concrete Egg
Malolactic Fermentation 100%
Lees Aging 10 months
Production Details Hand-picked and whole-bunch pressed. Spontaneous fermentation and then maturation in seasoned barrels (62%) and concrete "eggs" (38%). 100% malolactic fermentation and 10 months maturation on the lees. The wine was subjected to minimal stabilization and filtration.
Tasting Notes
baked apple, quince, sea shells, honey, flint stone
2022 Technical Specifications
Alcohol 12.95%
Residual Sugar 2.7 g/L
pH 3.38
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Soil Decomposed granite, Clay shale
Estate Grown Yes
Vine Age planted 1982
Fermentation Vessels Oak Barrel, Amphora, Concrete Egg
Pressing Method Whole Bunch
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Lees Aging 10 months
Production Details From the oldest vineyard on the farm, planted in 1982. Hand-picked and whole-bunch pressed. Spontaneous fermentation, then 10 months on the lees in seasoned barrels (22%), clay amphorae (30%) and concrete "eggs" (48%). The wine underwent 100% malolactic fermentation and was subjected to minimal stabilization and filtration.
Tasting Notes
baked apple, honey, flint stone, creamy texture
2021 Technical Specifications
Alcohol 12.5%
Residual Sugar 3.2 g/L
pH 3.33
Total Acidity 5.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Soil Decomposed granite, Clay shale
Vine Age planted 1982
Fermentation Vessels Oak Barrel, Clay Amphora, Concrete Egg
Natural Yeast Yes
Malolactic Fermentation 100%
Lees Aging 10 months
Production Details Hand-picked and whole-bunch pressed. Spontaneous fermentation. Maturation in seasoned barrels (20%), clay amphorae (20%) and concrete "eggs" (60%). 100% malolactic fermentation and 10 months maturation on the lees. The wine was subjected to minimal stabilization and filtration.
Certifications Organic
Tasting Notes
baked apple, honey, flint stone, creamy texture
2020 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.1 g/L
pH 3.46
Total Acidity 4.9 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Soil Decomposed granite, Clay shale
Vine Age planted 1982
Fermentation Vessels Oak Barrel, Concrete Egg
Malolactic Fermentation 100%
Lees Aging 10 months
Production Details Hand-picked and whole-bunch pressed. Spontaneous fermentation and then maturation in seasoned barrels (40%) and concrete "eggs" (60%). 100% malolactic fermentation and 10 months maturation on the lees. The wine was subjected to minimal stabilization and filtration.
Tasting Notes
baked apple, honey, flint stone, creamy texture
2019 Technical Specifications
Alcohol 12.0%
Residual Sugar 1.3 g/L
pH 3.47
Total Acidity 4.9 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Soil Granite, Shale
Fermentation Vessels Oak Barrel, Concrete Egg
Pressing Method Whole Cluster
Malolactic Fermentation 100%
Oak Aging 10 months
Lees Aging 10 months
Oak Details 16% First Fill New Oak
First Fill New Oak16%
Oak Types French
Production Details Named after an old Afrikaans saying "agteros kom ook in die kraal" (translated as "the hind ox also gets there"), meaning "patience and persistence will be rewarded". In the old days, when teams of oxen were used to pull farm implements, the youngest and least experienced ox in the team was positioned at the back. Over the years as he got stronger and more skilled he worked his way to the front. The grapes used to make this wine came from the oldest vineyard on the farm. These lovingly tended vineyards, under-valued in their youth, bore fruit for many years before their real potential was realized. In order to optimize the influence of terroir the vineyards were managed according to organic principles and were dry-farmed. The vineyard was planted in 1982. Soils are a combination of decomposed granite and shale. They are poor and shallow and result in low vigour. Hand-picked and whole-bunch pressed. Spontaneous fermentation and then maturation in seasoned barrels (34%), new French oak barrels (16%) and concrete "eggs" (50%). 100% MLF and 10 months maturation "sur lies". The wine was subjected to minimal stabilization and filtration.
Tasting Notes
baked apple, honey, flint stone
2018 Technical Specifications
Alcohol 12.38%
Residual Sugar 2.2 g/L
pH 3.34
Total Acidity 5.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Soil Decomposed granite, Shale
Vine Age planted 1982
Fermentation Vessels Oak Barrel, Concrete Egg
Malolactic Fermentation 100%
Maceration 3 days
Lees Aging 10 months
Oak Details 20% Second Fill Oak
Second Fill Oak20%
Oak Types French
Production Details Hand-picked. 91% whole-bunch pressed and 11% fermented on the skins. Spontaneous fermentation and then maturation in seasoned barrels (46%), 2nd fill French oak barrels (20%) and concrete "eggs" (34%). 100% MLF and 10 months maturation "sur lies". The wine was subjected to minimal stabilization and filtration.
Tasting Notes
baked apple, honey, flint stone, creamy texture
2017 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.8 g/L
pH 3.51
Total Acidity 4.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Vine Age planted 1982 and 1989
Fermentation Vessels Oak Barrel, Concrete Egg
Malolactic Fermentation 100%
Maceration 1 days
Lees Aging 10 months
Oak Details 19% First Fill New Oak
First Fill New Oak19%
Oak Types French
Production Details Hand-picked. 90% whole-bunch pressed and 10% fermented on the skins. Spontaneous fermentation and then maturation in seasoned barrels (31%), new French oak barrels (19%) and concrete "eggs" (50%). 100% MLF and 10 months maturation "sur lies". The wine was subjected to minimal stabilization and filtration.
Tasting Notes
baked apple, honey, flint stone, creamy texture
2016 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.1 g/L
pH 3.55
Total Acidity 4.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Fermentation Vessels Oak Barrel, Concrete Egg
Pressing Method Whole Bunch
Natural Yeast Yes
Lees Aging 10 months
Unfiltered Yes
Production Details Hand-picked and whole-bunch pressed. Spontaneous fermentation in old barrels (50%) and concrete "eggs" (50%). Maturation for 10 months, on the lees, in the same containers. Full malolactic fermentation occurred. The wine was subjected to minimal stabilization and filtration.
Tasting Notes
baked apple, honey, flint stone, creamy texture
2015 Technical Specifications
Alcohol 12.87%
Residual Sugar 3.9 g/L
pH 3.55
Total Acidity 4.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Soil Decomposed granite, Malmesbury shale
Estate Grown Yes
Vine Age 33 years
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Aging 10 months
Lees Aging 10 months
Used Oak Only Yes
Production Details The grapes were all hand-picked and whole-bunch pressed. The resulting juice was fermented, using ambient yeast, in old oak barrels and then left on the lees to mature for 10 months. Full malolactic fermentation occurred. A small addition of Sulphur dioxide was made before bottling. The wine was subjected to minimal stabilization and filtration, and therefore a slight, natural and harmless deposit might occur in the bottle over time.
Tasting Notes
baked apple, honey, flint stone, creamy texture
2014 Technical Specifications
Alcohol 12.12%
Residual Sugar 1.7 g/L
pH 3.62
Total Acidity 4.3 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Region Paarl
Soil Decomposed granite, Malmesbury shale
Vine Age 32 years
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Production Details Joostenberg is a family owned and managed winery situated in Paarl, South Africa. Organic farming and traditional winemaking methods are used in order to produce high quality, authentic wine. Our oldest Chenin Blanc vineyard was used to make this wine. It was planted in 1982 and for the first 20 years its fruit was sent to the local co-op and used for rather modest dry white blends. To be honest it's an ugly, gnarly looking vineyard and year after year we contemplated its removal, but as soon as we started making our own wine on the farm we recognized its quality. We now care for this vineyard lovingly every year. The name is derived from the Afrikaans saying "die agteros kom ook in die kraal" (the hind ox also get's there).....the vineyard took a long time to prove itself and now it's our favourite vineyard. The vineyard is situated on the south western edge of the Paarl region. The climate is Mediterranean - i.e. cold, wet winters and dry summers. Soils are a combination of decomposed granite and Malmesbury shale. In order to optimize the influence of terroir the vineyard is managed according to organic principles and is dry-farmed. The grapes were all hand-picked and whole-bunch pressed. The resulting juice was fermented, using ambient yeast, in old oak barrels and then left on the lees to mature for 10 months. A small addition of Sulphur dioxide was made before bottling.
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1910218 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Hoopenberg Rd, Paarl, 7607, South Africa
Phone
+27 21 200 9903
Email
Owner
Tyrrel &
Philip Myburgh (5th generation)
Philip Myburgh (5th generation)
Cellarmaster
Tyrrel & Philip Myburgh